You can't eat them without baking.

The peach mountain crust mooncake originated in Momoyama, Japan, and the crust is made of white bean paste with egg yolks, milk, and cream, and the texture of the crust is famous for its delicacy. The use of Momoyama crust on mooncakes has changed the tradition of using wheat flour as mooncake crust.

Specific method:

1. Peel the kidney beans, steam the lotus seeds, and puree them with the ERGOCHEF original juicer.

2. Separate the kidney bean puree with 80 grams of soybean oil, lotus seed puree with 20 grams of soybean oil, and stir-fry in the pan.

3. Make the crust by adding 12g of butter + 140g of kidney bean filling + 60g of lotus seed filling + (matcha, cocoa and strawberry powder in the picture).

4. In the ratio of 5:5, wrap the crust with the kidney bean filling and press it into shape in the mold.

5. Bake at 180 degrees Celsius for 15 minutes in the middle of the oven.

6. Delicious mooncakes.